Red beans with intense flavors. Easy to make, and inexpensive. Try to find fresh spices, it will pay off.
You could serve this with Raita as a side or as a topping. You could try it with Curried Rice too. Ingredients: Rice: 3/4 cup rice with 1 1/2 cups water and pinch of salt Masala: Two cans red kidney beans or Goya red beans, drained 3 Tablespoons olive oil One large red onion, chopped Three cloves garlic, minced Two quarter sized pieces of fresh ginger, minced One half pint cherry tomatoes, halved, or 8 oz. can of tomato sauce 3/4 cup coconut milk (more if needed. You want just enough liquid to maintain a simmer.) 1/2 teaspoon cumin seed, 1/2 teaspoon coriander seed, 1/2 teaspoon paprika, 1/4 teaspoon cayenne and one teaspoon salt, all ground together in your mortar and pestle. (For even more of a thrill, add a teaspoon of curry powder.) Cilantro and Sour Cream/Yogurt mixture for garnish Directions: In your soup pot, add the olive oil and saute the onions well, almost to browning, then the garlic and ginger for a few more minutes. Add the tomatoes, spices, beans and the coconut milk and simmer for at least a half hour, stirring occasionally to stop sticking. Cook the rice like this: When you are all set, use a potato masher to thicken the beans to a porridge like consistency. Garnish with cilantro, add a dollop of sour cream/yogurt mixture, and a sprinkle of cayenne. Serve with the rice on the side.
1 Comment
Buck
3/14/2018 04:40:57 pm
Our fav dish so far. Just the best damn flavor. Didn't find the Garma Madras but substituted Sun Brand Madras and McCormick Hot Madras curry in equal parts. Substituted Trader Joe's Basmati Melody Rice with Beef broth. Yeah baby! We are going to make this again...
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